In perfect time for Thursday – Heritage Day, also known as National Braai Day, Dianne says, “The secret to a great chicken kebab is undoubtedly the marinade, as too the correct choice of meat. I prefer to use chicken thighs as they’re superior to white meat in flavour and won’t dry out when grilled. Marinating overnight ensures that the chicken is tender and deeply infused with the aromatic oils. The flavour of these Greek chicken kebabs are robust and bright. For the marinade, I’ve used Mediterranean staples – extra virgin olive oil, lemons, garlic, rosemary and oregano. It’s worth mentioning that fresh rosemary is key to this marinade. Dried, this herb loses it’s earthy, aromatic fragrance.
For simple weeknight suppers, pan fry these Greek chicken kebabs in a griddle pan, lightly brushed with olive oil. Serve with Greek salad and warmed pita breads. Perfectly simple and delicious for al fresco summer suppers.”
Greek Chicken Kebabs
3 tablespoons extra virgin olive oil
zest of 1 lemon
2 tablespoon lemon juice
1 garlic clove, minced
2 stems fresh rosemary, de-stalked and finely chopped
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon salt
For the kebabs
900g skinless, de-boned chicken thighs
wooden skewers, soaked in water for 30 minutes
Place all the ingredients for the marinade in a non-metallic bowl and mix to combine. Cut the chicken pieces into quarters. Add to the marinade and toss to coat. Cover with cling film and refrigerate overnight.
Thread the chicken onto the skewers. Season lightly with sea salt and cook the kebabs over the coals, turning frequently until slightly charred and cooked through. Serve with extra lemon wedges.
Michael’s wine recommendation – CLICK HERE
Dianne Bibby is a former fashion designer, turned food enthusiast and avid cook. At 36 she hung up her fashionable hat, tied on her kitchen apron and started on a new culinary journey.
Her kitchen is a creative gathering place where meals are shared with family and friends, celebrating life and nurturing our connectivity. For Dianne food is relational and pivotal to the way in which she expresses love, care and hospitality. Currently she spends most of her time developing recipes and teaching group cooking classes.
Says Dianne, “My food philosophy is relatively uncomplicated with inspiration being drawn from diverse global food trends and seasonal produce. My recipes are not exclusively tied to any particular food preference but rather an exploration of all foods that are vibrant and fresh.”
Dianne hopes that you will be motivated and inspired to try something new, making the time you spend in the kitchen deeply satisfying and rewarding.
She’d love to hear from you – CLICK HERE